Introduction
Welcome to this delicious recipe for Beef, Sweet Potato, and Beef Empanadas! Empanadas are a popular Latin American dish, consisting of a savory filling enclosed in a pastry shell. In this recipe, the combination of flavorful beef, nutritious sweet potatoes, and aromatic spices creates a mouthwatering treat that is perfect for any occasion. Whether you are hosting a party, looking for a quick and easy dinner option, or simply craving a tasty snack, these empanadas are sure to satisfy your taste buds. Let’s dive in and learn how to make these delectable Beef, Sweet Potato, and Beef Empanadas!
Ingredients
Before we begin, let’s gather all the ingredients we’ll need:
– 1 pound ground beef
– 1 cup diced sweet potatoes
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 2 packages of refrigerated pie crusts
– 1 egg, beaten
Steps
Now that we have all our ingredients ready, let’s move on to the steps:
1. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
2. Add the diced sweet potatoes, chopped onion, minced garlic, ground cumin, paprika, dried oregano, salt, and pepper to the skillet with the cooked beef. Stir well to combine all the flavors. Cook for an additional 5 minutes, or until the sweet potatoes are tender.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Unroll the refrigerated pie crusts onto a lightly floured surface. Use a rolling pin to roll the crusts slightly thinner.
5. Using a round cookie cutter or a glass, cut circles out of the pie crusts. The size of the circles will depend on how big you want your empanadas to be.
6. Spoon a generous amount of the beef and sweet potato filling onto one side of each pie crust circle. Fold the other side of the circle over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.
7. Place the sealed empanadas onto the prepared baking sheet. Brush the tops with the beaten egg to give them a golden and shiny crust.
8. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
9. Remove from the oven and let them cool for a few minutes before serving. Enjoy your homemade Beef, Sweet Potato, and Beef Empanadas!
Variations
Feel free to get creative and customize your Beef, Sweet Potato, and Beef Empanadas! Here are a few variations you can try:
– Add some shredded cheese, such as cheddar or mozzarella, to the filling for an extra cheesy twist.
– Incorporate some diced bell peppers or jalapenos for a spicy kick.
– Experiment with different herbs and spices to enhance the flavors. You can try adding a pinch of chili powder, smoked paprika, or even a dash of hot sauce.
Tips
Here are some helpful tips to ensure your Beef, Sweet Potato, and Beef Empanadas turn out perfectly:
– Make sure to cook the beef thoroughly before adding the sweet potatoes. This will ensure that the filling is evenly cooked.
– Don’t overfill the empanadas, as this can make them difficult to seal. Use a spoonful of filling that allows you to easily fold and seal the dough.
– If you don’t have refrigerated pie crusts, you can make your own dough from scratch using a simple recipe of flour, butter, salt, and water.
– Serve the empanadas with your favorite dipping sauce, such as salsa, guacamole, or chimichurri, for an extra burst of flavor.
Conclusion
Beef, Sweet Potato, and Beef Empanadas are a delightful combination of flavors that will tantalize your taste buds. With a golden, crispy crust and a savory filling, these empanadas are perfect for any occasion. Whether you’re hosting a gathering or simply craving a delicious snack, this recipe is a winner. Get creative with variations, experiment with spices, and enjoy the process of making these mouthwatering treats. We hope you enjoy every bite of these Beef, Sweet Potato, and Beef Empanadas!
FAQs
1. Can I make the empanadas ahead of time?
Yes, you can prepare the empanadas ahead of time and store them in the refrigerator. Simply follow the recipe until step 7, then place the uncooked empanadas on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake them, brush with the beaten egg and bake as directed.
2. Can I freeze the empanadas?
Yes, you can freeze the empanadas for later use. After assembling the empanadas, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to bake them, thaw them in the refrigerator overnight, then proceed with step 8.
3. Can I use a different type of meat?
Absolutely! While this recipe calls for ground beef, you can substitute it with ground chicken, turkey, or even pork. The choice of meat will slightly alter the flavor, but the empanadas will still be delicious.
Beef, Sweet Potato, and Beef Empanadas
Delight in the delightful combination of flavors with these Beef, Sweet Potato, and Beef Empanadas. A golden, crispy crust filled with savory beef, sweet potatoes, and aromatic spices creates a mouthwatering treat perfect for any occasion.
Ingredients
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1 pound ground beef
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1 cup diced sweet potatoes
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1 small onion, finely chopped
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2 cloves of garlic, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon dried oregano
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Salt and pepper to taste
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2 packages of refrigerated pie crusts
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1 egg, beaten
Directions
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In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
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Add the diced sweet potatoes, chopped onion, minced garlic, ground cumin, paprika, dried oregano, salt, and pepper to the skillet with the cooked beef. Stir well and cook until sweet potatoes are tender.
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Unroll the refrigerated pie crusts onto a lightly floured surface. Roll them slightly thinner.
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Cut circles out of the pie crusts using a round cookie cutter. The size depends on desired empanada size.
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Spoon beef and sweet potato filling onto one side of each circle. Fold over to create a half-moon shape, crimp the edges with a fork to seal.
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Place empanadas on the baking sheet, brush tops with beaten egg.
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Bake in the preheated oven for 20-25 minutes until golden brown and crispy.
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Let cool before serving. Enjoy your Beef, Sweet Potato, and Beef Empanadas!
